To enjoy the rubbery resilient ‘al dente’ Udon noodles, the best way is with cold ‘Mentsuyu’ dipping sauce and plenty of ‘Yakumi’ condiments. The best Udon noodles are the frozen type that you can find at Japanese or Asian grocery stores. If you make Udon by yourself, they would be the best. Try my “Home-Made Udon’ recipe.
4 servings Udon Noodles *frozen type recommended
Mentsuyu (Dipping Sauce)
- Cook Udon Noodles as instructed. DO NOT add salt into the water. The best Udon Noodles are the frozen type that you can find at Japanese or Asian grocery stores. The frozen Udon Noodles are already cooked, so just warm them in the boiling water.
- Drain Udon Noodles, rinse in COLD water, and drain well again.
- Serve the noodles with the Mentsuyu (Dipping Sauce) and Yakumi (Condiments).
Yakumi is herbs and spices to add extra flavour to a dipping sauce. You can add any of the following.
Spring Onion, Roasted Sesame Seeds, Grated Ginger, Shredded Nori, Wasabi, Chili Powder, Shiso